I bought a huge cauliflower from last week's farmer's market trip. And as all of us are aware, cauliflower gets brown very soon and so I had to make something fast and finish the cauliflower. So when I was looking through all the recipes I had earlier bookmarked from fellow bloggers, I found couple of them very interesting. So here I am posting two such recipes which I made using 'Cauliflower' as an ingredient. Incidentally this post goes to Nupur's BB7 - Iron Chef Edition.

Cauliflower-Kasoori Methi Curry - The Cauliflower-Kasoori Methi Curry was inspired by Priya(Yallapantula) Mitharwal. I made very subtle changes to the original recipe, but stuck to the original for most part of it. What is very interesting and delicious about this curry is that the main flavor comes from kasoori methi (Dried fenugreek leaves). We all thoroughly relished this curry, thanks to Priya(Yallapantula) Mitharwal for sharing this recipe.

Ingredients - 

Cauliflower florets 3 cups
Onion chopped 1/2 cup
Tomato chopped 1/2 cup
Turmeric 2 pinches
Kasoori methi 1 Tbsp
Dhania-Jeera Powder 1 tsp
Amchur Powder 1 tsp
Mirchi Powder 1/2 tsp (or as per taste)
Garam Masala 1/2 tsp
Salt as per taste
Seasoning (Oil 1 tsp, Mustard seeds 1/2 tsp, Jeera 1/2 tsp

Method Of Preparation - 

In a sauce pan, heat oil and add the mustard seeds and jeera.

After the mustard seeds splutter, add the chopped onions and saute until they are golden brown.

Add the chopped tomato, blanched cauliflower florets, dhania-jeera powder and turmeric.

Cover and let them cook until almost tender.

Add amchur powder, mirchi powder, salt and garam masala and mix well.

Cover and let the curry simmer for a couple minutes. Switch off the flame and serve the curry with roti or rice.
Serves 3 Adults

Preparation Time 25 min

Cauliflower Adai - My idea of cauliflower adai is from Umm Mymoonah of Taste of Pearl City. I had bookmarked this recipe almost 5-6 months back. Thanks to Umm Mymoonah for this recipe. This is a very simple recipe which we, south Indians, prepare almost regularly. But the addition of cauliflower was new to me. The original recipe uses Brown rice or Idli rice. I used Idli rava instead. Also I omitted Red chillies and onions too as I was running short of time! Barring these changes I think I followed the original recipe. 
Ingredients - 

Idli Rava 1.5 cups
Whole Urad dal (mimumulu) or Urad dal 1/2 cup
Chana dal 1/4 cup
Moong dal 1/4 cup
Toor dal 1/4 cup
Sago (Saggubiyyam) 1 tbsp
Grated Cauliflower 3/4 cup
1 Tbsp of chopped coriander leaves
Salt as per taste

Method Of Preparation - 

Soak all the dals for 5-6 hrs and coarse grind the batter. The batter should be of pouring consistency.
Blanch the cauliflower florets and finely chop or grate them.
I used only 1.5 cups of batter for breakfast today.
Add salt and chopped coriander leaves to the batter and mix in the finely chopped cauliflower too.
On a hot griddle/tava, pour the batter and spread it around in a circular manner. Spray some oil and cover. Turn the adai to the other side after done.

Makes 4 Adais

Preparation Time 25 min (Excluding batter prep time)

Posted by Harini on Friday, September 24, 2010


  1. Hayley Says:
  2. both dishes looks tasty and yummy!

  3. Priya Suresh Says:
  4. Beautiful curry and adai, both looks damn delicious..

  5. Nupur Says:
  6. Thanks for the entry.

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